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| Roast level | Medium-dark |
| Origin | Kintamani, Bali, Indonesia |
| Variety | Bourbon Typica Catimor |
| Altitude | 1200–1600 m |
| Soil Type | Volcanic loam |
| Process | Hand-picked, wet hulled, dried on raised beds |
| Caffeine Content | Regular |
| Product Form | Ground, Whole bean |
| Grind Sizes | Coarse, Medium, Medium fine |
Grown on the volcanic slopes of Bali, this full-bodied coffee features earthy depth, low acidity, and a smooth, lingering finish. Roast: Med-dark Tasting Profile: Dark chocolate, molasses, brown sugar Grower: Smallholder farmers from Kintamani Variety: Bourbon, Typica, Catimor Region: Kintamani, Bali, Indonesia Altitude: 1200-1600 M Soil Type: Volcanic Loam Process: Hand-picked, wet-hulled, and dried on raised beds.
